CategoryDesserts & Kuih
Curry puffs are one of many favourite kuihs of Malaysians. This snack is sold in stalls by the roadside and at malay or indian eateries.
Curry puff may look like another puff pastry but it is the unofficial king of 'kuihs' for many of us in Malaysia and around the region. 'Kuihs' can be either sweet or savoury. Crispy deep fried curry puffs are best when eaten together with a glass of Malaysian sweet tea Teh Tarik. I love having freshly made curry puffs where the fillings are still warm. That, to me, is the optimum time to devour them! Curry puff is a no-fuss recipe. Easy to prepare but so delicious! I am not exaggerating when I said it is a kuih "to die for". Even the cameraman was requesting for seconds! With every bite, you will notice the flakiness of the dough of the curry puffs and the delightfulness in savouring them. The fragrance of the filling makes the curry puffs even more delectable as you savour every mouthful. I especially love the sides of the curry puff where it is distinctly twisted. It is the crispiest part of the 'kuih' and biting into it is bound to have you asking for more! If you do not have curry leaves, just omit it from the recipe. You may also add diced chicken breasts, according to your preference. Reduce the among of diced potatoes if you do so.
Related Recipe Ideas
- 320 grams potatoes
- 1 tablespoons yellow onions
- 2 garlic clove(s)
- 5 grams shrimps (dried)
- 1.5 teaspoons curry powder
- 1 curry leaf stalk(s)
- 220 grams wheat flour
- 120 milliliters oil
- 5 grams salt
Steps to Prepare
- In a bowl, mix salt and flour evenly. Set aside. Heat up oil in a pan over high heat. Then, pour hot oil directly into the flour mixture and knead until dough is smooth. Test dough by flattening a small piece. If dough breaks, add cold water and continue kneading.
- Then with stir-frying onion slices and minced garlic with 0.5 tablespoons of oil until fragrant. Add blended dried shrimps, curry leaves and curry powder. Then, add diced potatoes. Pour enough water into the pan to simmer the potatoes. Simmer potatoes at low heat until they soften.
- Divide dough equally into 30g balls each. They can be refrigerated to ensure the dough is more manageable. Flatten dough until it is about 0.2 cm thick and place filling in the middle of the flattened dough.
- Fold sides up to create a semi-circle and seal the sides by pinching the dough together. Using the pinch and fold technique as shown in the video, create the distinctive pattern curry puffs have.
- Fry curry puffs until golden brown at low to medium heat. For later use, freeze curry puffs separately and only pack them together once they are fully frozen to prevent them from sticking together. Fry frozen curry puff until golden brown.